Smoked Fish Recipes
Farro Salad with Smoked Trout
Filmmaker and chef Daniel Klein created this colorful smoked-fish and whole-grain salad after fishing for gray mullet for an episode of his web series, The Perennial Plate. Instead of smoked mullet, the smoked trout here is easier to find and equally delicious.
Buckwheat Crackers with Smoked Fish
Using buckwheat flour in these incredibly crisp and buttery crackers gives them an appealing, earthy flavor. They're delightful with lemony creme fraiche and an assortment of smoked fish.
Smoked Trout Dip with Sweet Onion Vinaigrette
This outstanding version of the Midwestern classic smoked fish dip gets extra flavor from the sweet onion vinaigrette that's drizzled on top.
Open-Face Smoked-Mackerel Sandwiches
Turks call these sandwiches balik ekmek and make them with grilled fish--like mackerel--from the Bosphorus. For his version, Mehmet Gurs spreads grilled bread with a creamy roasted-garlic puree and tops it with smoked mackerel, arugula and slices of red onion and tomato.
Smoked-Trout Salad with Mustard Dressing
"I've never met a wine I didn't like," says Lou Amdur of Lou in L.A. One of the wackiest he's ever tasted is the amphorae-aged Vinoterra Kisi, made from the indigenous Georgian white grape Kisi. It's unexpectedly delicious with smoked fish.
Smoked Salmon and Celery Root Bisque
Because chef Michael Allemeier uses a type of half-smoked Pacific chum salmon with a deep color, his bisque is an intense pink. You can use any type of hot- or cold-smoked salmon--just make sure the fish isn't too salty.
Smoked Trout-Caraway Rillettes
Lebneh is yogurt that's been strained to remove all the whey, resulting in a thick, creamy fresh cheese. Here, it provides the base for a light and tangy smoked trout spread.
Smoked fish--already cooked and intensely flavorful--is an ideal addition to dishes when time is of the essence. We've used trout here, but another flaky fish, such as haddock or whitefish, would work just as well.
Ten-Minute Smoked Salmon with Avocado-Radish Salad
This recipe uses a super quick method for hot-smoking; it cooks and smokes fish fillets in just 10 minutes. You can serve this smoked salmon hot off the grill, at room temperature or even chilled the next day. Try hot-smoking fillets from other rich, oily fish, such as bluefish, bonito and Spanish mackerel, for equally good results.
Crispy Potato Galette with Smoked Fish and Dill Crème
"Next year, we'll completely redesign Spago and its menu. I might keep some signatures, like my smoked salmon with dill creme," says Wolfgang Puck. "Or I might not; I'm not a nostalgic guy."
Smoked and Cured Salmon with Orange Zest
Cold-smoking salmon usually requires an elaborate setup. Jason Alley's brilliant trick of quickly smoking the fish, then curing it like gravlax, is a great option for the home cook.